Irish Fish Pie Recipe
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Loading... - Reece Gibson
- 27 May 2022
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Luck â˜˜ï¸ of the Atlantic
With the Atlantic Ocean to the west, the Irish Sea to the east, and Celtic Sea to the south, it should come as no surprise that Ireland’s cuisine is studded with seafood. What sets Ireland’s cuisine apart from other, more southern, European countries is the climate. Where ocean breezes may cool warmer locales, Ireland’s ocean-fueled climate is moderately chilly and soggy. This colder and wetter weather contributes not only to the hearty, rib-sticking meals you’ll find throughout the country but to the types of seafood used in recipes.
Ireland â¤ï¸’s Salmon, Cod, Shrimp, and Scallops
The four most popular fish and shellfish that the northern Atlantic provides; salmon, cod, shrimp, and scallops. These options can be found on menus, cookbooks, and recipes, even in local lore, all throughout Ireland.
To highlight these four fish faves, we’re sharing with you a very special Irish recipe- Fish Pie (aka. Fishermen’s pie). Like the famed Shepherd’s Pie, Fish Pie follows in similar footsteps. A thick, rich, and protein heavy base (usually simmered with a few traditional veggies; onion, celery, and carrots) topped with a buttery, cheese-speckled potato topping.
Serves 4-6
Ingredients
Potato Topping:
2 lbs yellow potatoes peeled
1/4 cup butter melted
1/2 cup half and half
1 egg beaten
1/2 cup Irish white cheddar grated and divided
4 tablespoons Irish butter
1/4 cup yellow onion peeled and minced
1/4 cup celery minced
1/4 cup carrots peeled and minced
1/4 cup vermouth or sherry
1 tablespoon whole grain mustard
1/4 cup all-purpose flour
4 cups seafood chicken or vegetable broth
1/2 cup half and half
Salt and pepper to taste
6 oz salmon fillet skin removed and cut into bite-sized pieces
6 oz cod fillet cut into bite-sized pieces
6 oz fresh shrimp peeled and cut into bite-sized pieces
6 oz scallops quartered
Instructions
Place potatoes in a large pot and cover with water. Generously season with salt and bring to a boil of medium-high heat. Cover and cook for 20-25 minutes (depending on the size of your potatoes) or until tender. Drain potatoes and transfer to a large bowl. Using a potato masher or potato ricer, mash potatoes until crumbly. Add the melted butter and milk in varying intervals, stirring or mashing in-between each pour, until the potatoes are smooth and creamy. Season to taste with some salt and pepper. Add the egg and half of the cheddar cheese to the mash and whisk until combined. Cover the mashed potatoes, keeping the mixture warm, and set aside while you assemble the filling.
Preheat oven to 375°F. Melt butter in an oven-proof pot or dutch oven (4-6 quart) over medium heat. Once melted, add the veggies, and sauté until tender, about 2-3 minutes. Deglaze the pan with vermouth, add the whole grain mustard, and whisk to combine. Bring to a simmer, and, once the vermouth has reduced by half, add the flour and stir to coat the veggies. Add broth and milk to the pot, whisk to combine, and bring to a simmer. Simmer for 5-8 minutes, whisking frequently, or until the mixture has slightly thickened. Season the base to taste with salt and pepper. Read More…
